Mediterranean Chicken Salad

Mediterranean Chicken Salad

Fennel, artichokes and olives

Created by Brava

Serving Size


Active Time

~10 min

Total Time

~28 min


  • 1 cleaned, trimmed and sliced fennel bulb (½-inch slices)
  • 1 cup pitted olives
  • 6 oz marinated artichoke hearts, strained
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon Piment d’Espelette or paprika (optional)
  • 2 tablespoons champagne vinegar
  • ¼ teaspoon dried basil
  • 4 leaves fresh basil, thinly sliced
  • 1 head Boston lettuce, cleaned and torn into bite size pieces
  • 1 cup cherry tomatoes, halved
  • 1 shallot, thinly sliced

From Your Pantry

cooking oil

extra-virgin olive oil

kosher salt and black pepper

flaky sea salt (optional)


mixing bowls

Brava metal tray

Brava TempSensor

Nutrition Information

Allergens: None


  • Lunch
  • Dinner
  • Whole30®
  • Chicken
  • Dairy Free
  • Gluten Free
  • Mediterranean
  • Metal Tray
  • Recipes
  • Salad
  • Vegetables
  • Weeknight

  1. 1

    Prep vegetables & chicken

    • In a medium bowl, toss together fennel, olives, artichoke hearts, 1 teaspoon cooking oil and a pinch of kosher salt. Evenly spread vegetables in Zone 2 and 3 of Brava metal tray.
    • Pat chicken breasts dry with paper towels.
    • Season chicken on both sides with a pinch of kosher salt and piment pepper, if using.
    • Place chicken in Zone 1 of Brava metal tray. Make sure thickest chicken breast is on left side of Zone 1.

  2. 2

    Roast vegetables & chicken

    • Slide metal tray into top shelf.
    • Select “Mediterranean Chicken Salad” on your Brava touchscreen and follow instructions.
    • After plugging in TempSensor, insert it horizontally through center of chicken breast.
    • While food cooks, prep salad.

  3. 3

    Prep dressing and salad

    • In a small bowl whisk together the champagne vinegar, ¼ cup extra-virgin olive oil, basil and a pinch of kosher salt.
    • In a large bowl combine Boston lettuce, cherry tomatoes and shallots.

  4. 4

    Finish & serve

    • Dress lettuce with three-fourths of vinaigrette; divide between 2 plates.
    • Dress roasted vegetables with remaining vinaigrette.
    • Cut chicken crosswise into slices and place next to salad and roasted vegetables.
    • Finish chicken with flaky sea salt, if desired.